Crispy Rice Pancakes (Bánh xèo)
Bánh xèo, also known as Vietnamese crispy rice pancakes, is a popular dish in Vietnamese cuisine. These savory pancakes are filled with a variety of ingredients and are typically served with fresh herbs and dipping sauce.
Ingredients
- 1 cup rice flour
- 1/2 cup coconut milk
- 1 1/2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 lb pork belly, thinly sliced
- 1/2 lb shrimp, peeled and deveined
- 1 onion, thinly sliced
- Bean sprouts
- Mung bean sprouts
- Green onions, chopped
- Vegetable oil
- Lettuce leaves
- Mint leaves
- Cilantro
- Rice paper
- Fish sauce
Instructions
- In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the batter. Let it rest for 30 minutes.
- Heat a non-stick skillet over medium heat and add a little vegetable oil.
- Add a few slices of pork belly and shrimp to the skillet, then top with some sliced onions and bean sprouts.
- Pour a ladle of the batter over the filling and swirl the pan to spread the batter evenly.
- Cover the skillet and cook for 3-4 minutes until the edges are crispy.
- Fold the pancake in half and transfer to a serving plate.
- Repeat the process with the remaining batter and filling ingredients.
- Serve the bánh xèo with lettuce leaves, mint, cilantro, and rice paper. Dip in fish sauce before eating.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 10g
- Fat
- 8g
Supplies
Non-stick skillet Whisk Ladle
Tools
Cutting board Knife Mixing bowl
Serving suggestions
Serving suggestion: Serve the bánh xèo with a side of fresh herbs and lettuce for wrapping.
Tips & tricks
Tip: Make sure the skillet is hot before pouring the batter to achieve a crispy texture.
Cost
$15